Spectroscopic and docking studies on the interaction between caseins and β-carotene

Impact of casein binding on thermal degradation of oxytetracycline: kinetics, products, and their toxicity

This work systematically investigated the effect of casein on the thermal transformation behavior of oxytetracycline (OTC). Fluorescence quenching and isothermal titration calorimetry experiments confirmed that OTC binds spontaneously to casein via non-covalent interactions. The -N(CH3)2 group in OTC was identified as the primary binding site. Casein-bound OTC was prepared using a combination of dialysis and ultrafiltration. During thermal treatment, the degradation of free OTC followed zero-order kinetics, whereas casein-bound OTC adhered to first-order kinetics. Seven identical thermal transformation products were identified, but the quantities of these products varied significantly depending on the existing form of OTC molecule. The binding of casein weakened the reactivity of the -N(CH3)2 group while enhancing the reactivity of degradation sites on the adjacent ring, resulting in decreased production of three lower-toxic products and increased production of four higher-toxicity products. Cytotoxicity assays revealed that heating increased the overall toxicity of OTC, particularly in its bound form.

Nanocomplex of selachyl alcohol and sodium caseinate: Preparation, physicochemical properties, and interaction mechanism

Selachyl alcohol (SA), a naturally occurring 1-O-alkylglycerol, has garnered significant attention due to its wide biological activities. To enhance its aqueous solubility, the complexation with sodium caseinate (NaCas) was investigated. Results showed the SA-NaCas complex, optimally formed at a 1:4 mass ratio, yielded a nanoscale dispersion with enhanced surface hydrophobicity, reduced dynamic surface tension, and superior emulsifying indices compared to NaCas alone. Fluorescence spectroscopy elucidated the interaction between SA and NaCas as a spontaneous process, mainly driven by hydrophobic forces. The binding constant and Gibbs free energy change were 1.17 × 103 L/mol and - 18.09 kJ/mol at 308 K. Molecular docking revealed that hydrophobic and hydrogen bonding interactions were the main forces driving the binding of SA to the α- and β-casein components of NaCas. The SA-NaCas nanocomplex not only enhances SA's water solubility, but also can be used as an effective nano-delivery system with better physicochemical properties than NaCas.

Two novel phosvitin peptides FGTEPDAK and IWGR: The dual effects and associated mechanisms for inhibiting α-amylase and alleviating insulin resistance in IR-HepG2 cells

Foodborne peptides have garnered significant attention for their potential in the intervention of type 2 diabetes mellitus (T2DM) through inhibition of α-amylase activity or alleviation of insulin resistance (IR). However, the poorly understood mechanisms constrain further advancement. This study aims to investigate the dual effects and potential mechanisms of Phe-Gly-Thr-Glu-Pro-Asp-Ala-Lys (FGTEPDAK) and Ile-Trp-Gly-Arg (IWGR) on α-amylase activity inhibition and IR alleviation. FGTEPDAK and IWGR were non-competitive inhibitors of α-amylase and bound to the non-active site of α-amylase through hydrogen bonding and hydrophobic interactions, resulting in the secondary structure transition and ultimately inhibited its activity. Furthermore, FGTEPDAK and IWGR improved glucose consumption by 57 % and 48 %, respectively, while also promoting glycogen synthesis by 53 % and 34 %, thus effectively alleviating IR in IR-HepG2 cells. FGTEPDAK and IWGR could strongly bind to their corresponding key targets to regulate the PI3K-AKT signaling pathway, and FGTEPDAK had a better regulate effect than IWGR.

Evaluation of the structure and stability of myoglobin after interaction with ribose: spectroscopic and molecular simulation approach

Osmolytes, as small organic molecules, possess a remarkable ability to exert protective effects on biomacromolecules, including proteins, while preserving their inherent functionality. Myoglobin, a globular protein comprising a sequence of 153 amino acids, fulfills a crucial biological role by exhibiting reversible oxygen binding capabilities and facilitating its efficient transfer to the muscular tissues. In this study, the effects of ribose on myoglobin protein in sodium phosphate buffer were studied by UV-Vis's spectrophotometry and spectrofluorimetric investigations at pH 7.4. Also, the interaction was theoretically studied through molecular dynamics simulation and molecular docking techniques. The results showed that the ribose stabilizes the protein structure by increasing the melting temperature (Tm) of myoglobin. The fluorescence intensity of myoglobin decreased with a static quenching mechanism at different temperatures. The thermodynamic data obtained from the experimental results also predicted that the intermolecular forces affecting the formation of a myoglobin-ribose complex are mainly the van der Waals interactions and hydrogen bindings. Theoretical molecular docking analyses unveiled the favored binding site of ribose within the structure of myoglobin. Subsequent molecular dynamics simulations validated the stability of the complex formed between ribose and myoglobin. Our findings are fundamental for understanding the molecular-level details of myoglobin-ligand interactions, opening avenues for innovative approaches to prevent or alleviate myoglobin dysfunction in various disease conditions.

Gemini surfactant stabilized zein nanoparticles: Preparation, characterization, interaction mechanism, and antibacterial activity

To enhance the physicochemical properties of zein nanoparticles, zein complexes with two Gemini surfactants (12-3-12 and 12-4-12) were prepared using the anti-solvent method and investigated the physicochemical properties, formation mechanism and antibacterial activity. Results indicated that the optimal mass ratio between zein and Gemini surfactants was at 1:1, and the incorporation of Gemini surfactants significantly improved the surface properties of zein, reducing its surface hydrophobicity and surface tension, thereby enhancing its dispersion in aqueous media. Fluorescence spectroscopy and molecular docking experiments further elucidated the interaction mechanisms between zein and Gemini surfactant, revealing a spontaneous binding process, mainly driven by hydrophobic and hydrogen interaction, and a strong binding affinity of 12-4-12 with zein. Additionally, the zein/Gemini surfactant complexes exhibited significant antibacterial activity against Staphylococcus aureus, with the zein/12-4-12 complex showing particularly prominent inhibitory effects. Therefore, this research not only provides a theoretical foundation for the construction of Gemini surfactant stabilized zein nanoparticles but also points the way for the subsequent embedding of bacteriostatic agents to achieve synergistic antibacterial effects.

New insights into the interactions between the antibiotic enrofloxacin and fish protein by spectroscopic, thermodynamic, and theoretical simulation approaches

In this study, myofibrillar proteins (MPs) from crucian carp were utilized as a model to investigate the binding mechanism between fish proteins and antibiotic residues. Fluorescence quenching confirmed the static quenching (Ksv = 1.89 × 104 M-1 s-1, Kq = 1.89 × 1012 M-1 s-1) and effective binding (Kb = 5.66 × 106 M-1) of Enrofloxacin (ENRO) to MPs. Fourier-transform infrared spectroscopy and circular dichroism spectroscopy revealed that ENRO binding altered the secondary structure of MPs. The interaction mechanism, primarily driven by hydrogen bonding, electrostatic, and hydrophobic interactions (ΔH0 < 0, ΔS0 > 0), was elucidated using isothermal titration calorimetry. The ΔH0, -TΔS0 and ΔG0 values of the binding reaction between MPs and ENRO were -5.98 kJ/mol, -32.57 kJ/mol and -38.55kJ/mol. Molecular docking further verified the interaction forces, identifying key amino acid residues (Phe-40, His-93, and Lys-42) involved in ENRO binding. Additionally, protein carbonylation results demonstrated that even at maximum residue limits, ENRO accelerated MPs oxidation, further confirming the binding of the two. This study can provide theoretical support for the research of the dissipation fate of bound state residues in aquatic products.

Functional, structural, and rheological properties of the complexes containing sunflower petal extract with dairy and plant-based proteins

This study aims to investigate the impact of sunflower petal extract (SFE) on the functional and structural properties of sodium caseinate and chickpea proteins. For this purpose, 3.5 % of sodium caseinate solution and 3.5 % of protein extracted from chickpea powder were prepared in phosphate buffer (pH = 7). SFE was used at different concentrations, from 1 to 3 % in different protein solutions and functional, structural and rheological properties were measured. The results revealed that complexation of SFE with different proteins can enhance the antioxidant, foaming properties, solubility, emulsion activity, emulsion stability, viscoelastic behavior, and can decrease surface hydrophobicity. FTIR and docking results showed that the most bonding type was non-covalent bonds. Major phenolic compounds containing heliannone A, B, and kaempferol had strong affinity with sodium caseinate, and then chickpea protein. Therefore, the results demonstrated that SFE and its complexes had appropriate emulsifying properties that reduces interfacial tension in the water/oil interface.

Amyloid fibrils for β-carotene delivery - Influence of self-assembled structures on binding and in vitro release behavior

Two whey protein isolate amyloid fibrils (WPIF) with different structure were prepared, and the effects of these structures on binding of β-carotene (BC) and in vitro digestibility were evaluated. Whey protein isolate (WPI) in water (80 °C, pH 2.0) self-assembled into elongated WPIF (E-WPIF), whereas WPI formed to worm-like WPIF (W-WPIF) in trifluoroethanol. Compared to E-WPIF, W-WPIF showed higher surface hydrophobicity, indicating exposure of more hydrophobic residues. The encapsulation efficiency and loading capacity of BC in W-WPIF were higher than that of E-WPIF. The hydrophobic interaction were the main driving forces of WPIF/BC. During gastric digestion, WPIF lost intact fibrils structures, resulting in unordered small aggregates and most BC still bound to them. Then they were destroyed in the following intestinal digestion, leading to the release of BC. Compared with W-WPIF/BC, E-WPIF/BC had higher release of BC in gastrointestinal digestion due to weaker binding of BC and better digestibility of E-WPIF.

Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin

Heat treatment and pH are crucial factors in the formulation and processing of food and beverages; thus, a thorough understanding of the impact of these factors on the interactions between bioactive constituents and proteins is essential to developing effective protein-based delivery systems. This study explores the influences of pH (ranged from 1.5 to 7.5) and preheating treatment on the characteristics of caseinates-lutein (LU)/zeaxanthin (ZX) complexes and evaluates the potential application of caseinates as protective carriers in xanthophyll-fortified beverages. The properties and interactions of caseinates and two xanthophylls were systematically investigated utilizing a range of spectroscopic techniques, including ultraviolet-visible (UV-Vis) spectroscopy, dynamic light scattering (DLS), fluorescence spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. Caseinates were bound to LU/ZX with a binding constant of the order 105 M-1. Furthermore, ZX exhibited a higher affinity for caseinates than LU. In particular, the decreased pH level of complex formulation and the preheating of caseinates at 85 °C strengthened the binding affinity between LU/ZX and caseinates. The caseinate-LU/ZX complexes effectively improved the chemical stability of LU/ZX and achieved a bioaccessibility rate of over 70 %. This study provides a guide for developing commercially available xanthophyll-fortified beverages and further expanding the application of caseinates as encapsulation carriers for extremely hydrophobic nutrients in the food industry.

Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular docking

The elucidation of the interaction mechanism between phospholipids and milk proteins within emulsions is pivotal for comprehending the properties of infant formula fat globules. In this study, multispectral methods and molecular docking were employed to explore the relationship between phosphatidylcholine (PC) and whey protein isolate (WPI). Observations indicate that the binding constant, alongside thermodynamic parameters, diminishes as temperature ascends, hinting at a predominantly static quenching mechanism. Predominantly, van der Waals forces and hydrogen bonds constitute the core interactions between WPI and PC. This assertion is further substantiated by Fourier transform infrared spectroscopy, which verifies PC's influence on WPI's secondary structure. A detailed assessment of thermodynamic parameters coupled with molecular docking reveals that PC predominantly adheres to specific sites within α-lactalbumin, β-lactoglobulin, and bovine serum albumin, propelled by a synergy of hydrophobic interactions, hydrogen bonding, and van der Waals forces, with binding energies noted at -5.59, -6.71, and -7.85 kcal/mol, respectively. An increment in PC concentration is observed to amplify the emulsification properties of WPI whilst concurrently diminishing the zeta potential. This study establishes a theoretical foundation for applying the PC-WPI interaction mechanism in food.

Synthesis of obovatol and related neolignan analogues as α-glucosidase and α-amylase inhibitors

Diabetes mellitus is a metabolic disease characterized by hyperglycemia, which can be counteracted by the inhibition of α-glucosidase (α-Glu) and α-amylase (α-Amy), enzymes responsible for the hydrolysis of carbohydrates. In recent decades, many natural compounds and their bioinspired analogues have been studied as α-Glu and α-Amy inhibitors. However, no studies have been devoted to the evaluation of α-Glu and α-Amy inhibition by the neolignan obovatol (1). In this work, we report the synthesis of 1 and a library of new analogues. The synthesis of these compounds was achieved by implementing methodologies based on: phenol allylation, Claisen/Cope rearrangements, methylation, Ullmann coupling, demethylation, phenol oxidation and Michael-type addition. Obovatol (1) and ten analogues were evaluated for their in vitro inhibitory activity towards α-Glu and α-Amy. Our investigation highlighted that the naturally occurring 1 and four neolignan analogues (11, 22, 26 and 27) were more effective inhibitors than the hypoglycemic drug acarbose (α-Amy: 34.6 µM; α-Glu: 248.3 µM) with IC5O value of 6.2-23.6 µM toward α-Amy and 39.8-124.6 µM toward α-Glu. Docking investigations validated the inhibition outcomes, highlighting optimal compatibility between synthesized neolignans and both the enzymes. Concurrently circular dichroism spectroscopy detected the conformational changes in α-Glu induced by its interaction with the studied neolignans. Detailed studies through fluorescence measurements and kinetics of α-Glu and α-Amy inhibition also indicated that 1, 11, 22, 26 and 27 have the greatest affinity for α-Glu and 1, 11 and 27 for α-Amy. Surface plasmon resonance imaging (SPRI) measurements confirmed that among the compounds studied, the neolignan 27 has the greater affinity for both enzymes, thus corroborating the results obtained by kinetics and fluorescence quenching. Finally, in vitro cytotoxicity of the investigated compounds was tested on human colon cancer cell line (HCT-116). All these results demonstrate that these obovatol-based neolignan analogues constitute promising candidates in the pursuit of developing novel hypoglycemic drugs.

Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities

Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 104-105 M-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.

Molecular insights on the binding of chlortetracycline to bovine casein and its effect on the thermostability of chlortetracycline

Bovine casein was selected as a model protein to evaluate the impact of food matrix on the thermal degradation of antibiotics. Fluorescence quenching and isothermal titration calorimetry experiments revealed that chlortetracycline (CTC) could spontaneously bind to casein via hydrogen bonding and hydrophobic interactions. The amino acid residues forming the binding pocket were further identified using molecular docking, while saturation transfer difference NMR deciphered that the binding of CTC engages its -N(CH3)2 group. Moreover, the degradation behavior of free CTC versus that bound in casein-CTC complex was compared during thermal treatment. Compared with free CTC, a lower first-order rate constant was observed in the presence of casein. Removal of casein shortened the half-life of CTC by at least 48.1% at low concentrations. Elucidating that the formation of protein-antibiotic complexes alters the amenability of antibiotics to degradative reactions, which could help eliminate residual antibiotics and guarantee the safety of dairy products.

From Fundamental Amyloid Protein Self-Assembly to Development of Bioplastics

Proteins can self-assemble into a range of nanostructures as a result of molecular interactions. Amyloid nanofibrils, as one of them, were first discovered with regard to the relevance of neurodegenerative diseases but now have been exploited as building blocks to generate multiscale materials with designed functions for versatile applications. This review interconnects the mechanism of amyloid fibrillation, the current approaches to synthesizing amyloid protein-based materials, and the application in bioplastic development. We focus on the fundamental structures of self-assembled amyloid fibrils and how external factors can affect protein aggregation to optimize the process. Protein self-assembly is essentially the autonomous congregation of smaller protein units into larger, organized structures. Since the properties of the self-assembly can be manipulated by changing intrinsic factors and external conditions, protein self-assembly serves as an excellent building block for bioplastic development. Building on these principles, general processing methods and pathways from raw protein sources to mature state materials are proposed, providing a guide for the development of large-scale production. Additionally, this review discusses the diverse properties of protein-based amyloid nanofibrils and how they can be utilized as bioplastics. The economic feasibility of the protein bioplastics is also compared to conventional plastics in large-scale production scenarios, supporting their potential as sustainable bioplastics for future applications.

Co-aggregation between whey proteins and carotenoids from yellow mombin (Spondias mombin): Impact of carotenoids' self-aggregation

The interaction between whey proteins and carotenoid is reported to improve carotenoid solubility and stability, however, the strong trend of carotenoids to aggregate when in polar systems is often neglected in papers addressing their molecular interaction. Therefore, this study focused on characterizing the aggregative behavior of the carotenoids from yellow mombin (Spondias mombin) and to understand how these carotenoids behave when added to aqueous dispersions of whey proteins. Carotenoids-rich extract, containing mainly β-cryptoxanthin and lutein, was obtained from freeze-dried yellow mombin pulp and its aggregative behavior in ethanol/water medium was studied. By increasing the medium polarity, carotenoids trend to form J-aggregation, causing a drop in the color intensity of the solution. When added to whey protein aqueous dispersions, rather than a protein-carotenoid bimolecular interaction, the formation of co-aggregates between carotenoids and whey proteins was evidenced by preparative size exclusion chromatography. These results may contribute to the developing functional food products.

Preparation, Multispectroscopic Characterization, and Stability Analysis of Monascus Red Pigments-Whey Protein Isolate Complex

Monascus red pigments (MRPs) are mainly used as natural food colorants; however, their application is limited due to their poor stability. To expand their areas of application, we investigated the binding constants and capacity of MRPs to whey protein isolate (WPI) and whey protein hydrolysate (WPH) and calculated the surface hydrophobicities of WPI and WPH. MRPs were combined with WPI and WPH at a hydrolysis degree (DH) of 0.5% to form the complexes (DH = 0.0%) and (DH = 0.5%), respectively. Subsequently, the structural characteristics of complex (DH = 0.5%) and WPI were characterized and the color retention rates of both complexes and MRPs were investigated under different pretreatment conditions. The results showed that the maximum binding constant of WPI with MRPs was 0.670 ± 0.06 U-1 and the maximum binding capacity was 180 U/g. Furthermore, the thermal degradation of complex (DH = 0.0%), complex (DH = 0.5%), and MRPs in a water bath at 50-100 °C followed a first-order kinetic model. Thus, the interaction of WPI with MRPs could alter the protein conformation of WPI and effectively protect the stability of MRPs.

Insights into the interaction of cyclooxygenase and lipoxygenase with natural compound 3,4',5,7-Tetrahydroxyflavone based on multi-spectroscopic and metabolomics

Hypoxia induce right ventricular dysfunction in human heart, but the molecular mechanism remains limited. As known, cyclooxygenases (COX) and lipoxygenases (LOX) play a key role in the cardiovascular system under hypoxia. 3,4',5,7-Tetrahydroxyflavone (THF), which widely exists in a variety of plants and vegetables, is famous for good ability to relieve cardiac injury, but the mechanism remains to be further understood. In this study, we firstly estimated the preventive role of THF against hypoxia-induced right ventricular dysfunction. Metabolomics analysis showed there were differential metabolites involved in above process, which helped us to screen the crucial regulated enzymes of these metabolites. Molecular docking and multi-spectroscopic revealed the molecular mechanism of interaction between THF and COX/LOX. Results suggested that THF bound to COX/LOX through static quenching and these bindings were driven by hydrogen bonds. After binding with THF, the secondary structure of COX/LOX was changed. In general, this study indicated that THF inhibited COX/LOX by spontaneously forming complexes with them.

Binding of Licochalcone A to Whey Protein Enhancing Its Antioxidant Activity and Maintaining Its Antibacterial Activity

Incorporating LA into whey protein by forming whey protein isolate-LA (WPI-LA) and polymerized whey protein-LA (PWP-LA) complexes is a good way to maintain its bioactivity and improve its functional performance within food matrices. Herein, we found that WPI and PWP were able to interact with LA as suggested by multi-spectroscopy, molecular docking, and molecular dynamics simulations. The interaction between whey protein and LA was a spontaneous non-covalent binding process, while PWP had a higher affinity for LA than WPI, resulting from its more negatively binding free energy with LA. Hydrogen bonds, van der Waals forces, and electrostatic interactions were responsible for WPI-LA interactions. Hydrophobic forces, van der Waals, and hydrogen bonds positively accounted for PWP-LA interactions. The antioxidant activity of LA was improved by complexation with whey proteins as identified by DPPH and ABTS. The antimicrobial efficiency of LA was partially screened by complexation with whey protein with MIC values increased by seven-fold compared to free LA but successfully recovered to its original efficiency upon isolating it from the complex. This work demonstrates the promising antioxidant and antibacterial activities of the whey protein-LA complex and provides a good candidate for developing a new class of natural functional ingredients for food systems.

Study on the binding behavior and functional properties of soybean protein isolate and β-carotene

This study focused on the non-covalent interaction between soybean protein isolate (SPI) and β-carotene (BC). The conformational changes of SPI with β-carotene in varying proportions (BC/SPI: 2%, 4%, 6%, 8%, and 10%) were investigated by multi-spectroscopy and molecular docking. Results showed that the quenching mode is static quenching and binding affinity increased with temperature. The stoichiometry was 1:1, indicating there was only one binding site in SPI. The binding was based on entropy and primarily driven by hydrophobic interactions and its binding constant was in the order of 104 L⋅mol–1. The addition of the β-carotene affected the secondary structure of SPI resulting in an increase in α-Helix and a decrease in random coil and β-turn content, indicating protein aggregated and hydrophobic interactions occurred. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) verified that no new larger molecular weight substance was formed and no covalent interaction existed. Molecular docking corroborated that electrostatic and hydrophobic interactions were both involved in the formation of complexes, where hydrophobic interaction was the dominant one. Moreover, β-carotene improved 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, foaming capacity, and emulsifying stability of SPI. These findings provide useful information about the interaction mechanism of SPI and β-carotene, which contributes to the further development and application of SPI products rich in β-carotene in the food industry.

An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides

The health benefits of anthocyanins are compromised by their chemical instability and susceptibility to external stress. Researchers found that the interaction between anthocyanins and macromolecular components such as proteins and polysaccharides substantially determines the stability of anthocyanins during food processing and storage. The topic thus has attracted much attention in recent years. This review underlines the new insights gained in our current study of physical and chemical properties and functional properties in complex food systems. It examines the interaction between anthocyanins and food proteins or polysaccharides by focusing on the "structure-stability" relationship. Furthermore, multispectral and molecular computing simulations are used as the chief instruments to explore the interaction's mechanism. During processing and storage, the stability of anthocyanins is generally influenced by the adverse characteristics of food and beverage, including temperature, light, oxygen, enzymes, pH. While the action modes and types between protein/polysaccharide and anthocyanins mainly depend on their structures, the noncovalent interaction between them is the key intermolecular force that increases the stability of anthocyanins. Our goal is to provide the latest understanding of the stability of anthocyanins under food processing conditions and further improve their utilization in food industries. Practical Application: This review provides support for the steady-state protection of active substances.

Potential uses of milk proteins as encapsulation walls for bioactive compounds: A review

Milk proteins have received much awareness due to their bioactivity. However, their encapsulation functions have not attracted enough attention. Milk proteins as encapsulation walls can increase the bioavailability of bioactive compounds. As the benefits of bioactive compounds are critically determined by bioavailability, the effect of interactions between milk proteins and active substances is a critical topic. In the present review, we summarize the effects of milk proteins as encapsulation walls on the bioavailability of active substances with a special focus. The methods and mechanisms of interactions between milk proteins and active substances are also discussed. The evidence collected in the present review suggests that when active substances are encapsulated by milk proteins, the bioavailability of active substances can be significantly affected. This review also provides valuable guidelines for the use of milk protein-based microcarriers.

Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions

The non-covalent interaction between anthocyanin and dietary protein had an impact on their physicochemical property. The purpose of this study was to study the non-covalent interaction mechanism between rose anthocyanin extract (RAEs) and whey protein isolate (WPI), and further compare the interaction mechanism with pure anthocyanin (PC) and WPI. At pH 3.0 and pH 7.0, RAEs and WPI had non-covalent interactions in the two systems with two types of unequal and mutually influencing binding sites, and the interaction forces were both hydrogen bonds and van der Waals forces. Interestingly, PC and WPI also had non-covalent interactions in both systems, the number of which binding sites was about one type, and the forces were hydrogen bonds and van der Waals forces. In addition, a variety of spectral combination techniques indicated that RAEs and PC caused similar changes in the secondary structure of WPI.

Characteristics of the interaction mechanisms of procyanidin B1 and procyanidin B2 with protein tyrosine phosphatase-1B: Analysis by kinetics, spectroscopy methods and molecular docking

Protein tyrosine phosphatase-1B (PTP1B) is a novel and indispensable drug target for the treatment of type 2 diabetes mellitus (T2DM). Procyanidins are flavonoids that exhibit a significant hypoglycemic function. However, the potential inhibitory effects of procyanidins on PTP1B are unclear. In this study, the interaction mechanisms of PTP1B with procyanidin B1 (PB1) and procyanidin B2 (PB2) were investigated through kinetics analysis, UV-visible spectroscopy, fluorescence spectroscopy, circular dichroism spectroscopy and molecular docking. The results showed that PB1 and PB2 could inhibit the activity of PTP1B in a mixed inhibition mode, which was one of the reversible inhibition types. Multi-spectral analysis showed that PB1/PB2 formed complexes with PTP1B, which effectively quenched the intrinsic fluorescence of PTP1B based on the static mechanism. The values of the binding constants were K_S(PTP1B-PB1) = 4.06 × 10² L·mol^-1 and K_S(PTP1B-PB2) = 2.53 × 10² L·mol^-1, indicating that the binding affinity of PTP1B to PB1 was higher than that for PB2. PB1 and PB2 both changed the secondary structure of the enzyme, thereby decreasing the PTP1B activity. Thermodynamic investigations revealed that the binding of procyanidin B1 and B2 to PTP1B was spontaneous in both cases, and highlighted the key role of hydrophobic interactions. Molecular docking analysis provided further information regarding the interactions between PB1 or PB2 and the amino acid residues of PTP1B. Moreover, PB1 and PB2 were found to down-regulate the expression level of PTP1B in insulin-resistant HepG2 cells. These findings are the first to elucidate the inhibitory effects of PB1 and PB2 on PTP1B, and highlight the role of procyanidins as dietary supplements in regulating T2DM.

Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation

The interaction mechanism between whey protein isolate (WPI) and flavonoids was investigated based on the spectrofluorometric and theoretical methods in this study. The binding capacities of 15 flavonoids with WPI were compared. Then, the 3D-QSAR model describing their binding behavior was established to illustrate the effect of flavonoid structure on binding. It was found that the flavonoids with electronegative group at C-3 or large substituent at C-3 and C-7 possessed high binding performance. The thermodynamic analysis further indicated the hydrophobic force was the main driving force for binding of WPI and flavonoids. Both synchronous and 3D fluorescence analysis suggested that the microenvironment around tryptophan residues had changed, which coincided with the result of molecular docking that tryptophan residue of α-lactalbumin contributed significantly to hydrogen bonding. Our results suggested that the combination of 3D-QSAR and molecular docking may prompt the interaction research between food-derived proteins and polyphenols.

Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review

Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.

Spectroscopic and docking studies of the interaction mechanisms of xylitol with α-casein and κ-casein

The molecular interactions of xylitol (XY) with α-casein (α-CN) and κ-casein (κ-CN) at pH 7.4 as a function of temperature (298, 308, and 318 K) were characterized by multispectral techniques and molecular docking. The fluorescence results showed that XY strongly quenched the intrinsic fluorescence of α- and κ-CN by static quenching, as well as the presence of a single binding site for XY on both proteins with a binding constant value of ∼10⁵ L/mol. The binding affinity of both proteins for XY decreased with increasing temperature, and Van der Waals forces, hydrogen bonding and protonation were the key forces in the interactions. The addition of XY altered the polarity of the microenvironment of proteins and changed their secondary structure from ordered to disordered. The molecular docking results showed that XY had different binding sites to α- and κ-CN, with several amino acids involved in the binding processes.

The non-covalent interaction between two polyphenols and caseinate as affected by two types of enzymatic protein crosslinking

Caseinate was crosslinked by horseradish peroxidase (HRP) or microbial transglutaminase (TGase) and mixed with kaempferol and quercetin at 293-313 K (i.e. 20-40 °C), respectively. Generally, these two polyphenols dose-dependently induced fluorescent quenching in caseinate or its crosslinked products via a static mechanism, while enzymatic crosslinking endowed caseinate with higher affinity for the polyphenols with increased apparent binding constants [(9.94-168.77) × 10⁵versus (4.92-6.53) × 10⁵ L/mol], unchanged binding site number and slightly shortened binding distance. To form protein-polyphenol complexes, hydrophobic force was the main driving force for the HRP-crosslinked caseinate and unreacted caseinate, while hydrogen-bonds and van der Waals force were the main driving forces for the TGase-crosslinked caseinate. Overall, quercetin was more potent than kaempferol to bind to the proteins, while TGase-mediated caseinate crosslinking induced the highest affinity to the polyphenols with the largest ΔG decrease. Thus, two types of crosslinking impacted the driving forces, apparent binding constant and thermodynamic indices of caseinate-polyphenol interaction.

Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study

The processing stability and antioxidant capacity of blueberry anthocyanins (ANs) in the presence of whey protein isolate (WPI) were examined. WPI was found to enhance both the stability and antioxidant activity of ANs during processing and simulated in vitro digestion, especially at a concentration of 0.15 mg·mL^-1. Fluorescence and ultraviolet-visible absorption spectroscopy showed that ANs were primarily stabilized by hydrophobic forces between WPI and malvidin-3-O-galactoside (M3G), the major anthocyanin monomer. Circular dichroism and Fourier-transform infrared spectroscopy confirmed that the structure of WPI changed and the microenvironments of certain amino acid residues were modulated by non-covalent binding to M3G; furthermore, fewer α-helices and more β-sheets were formed. Molecular docking studies revealed that WPI, especially immunoglobulin (IgG), contributed the most to ANs stability via hydrogen bonds and hydrophobic forces according to molecular docking scores (-141.30 kcal/mol). These results provided an important fundamental basis for improving the stabilities of ANs in milk systems.

Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution

The objective of this work was to study β-carotene functionalities (color and antioxidant activity) and practical limitations (aggregate formation, poor solubility and low stability) when included in the aqueous systems containing milk proteins. According to the results, self-association constant of β-carotene in the presence of casein is 1.7-fold of that calculated for WPI. Casein and WPI were capable of conserving β-carotene against chemical oxidation up to 15 and 12%, respectively, at 1:5 M ratio of β-carotene to protein. While, WPI reduced its photodegradation quantum yield from 0.03 to 0.012 compared to 0.017 obtained for casein. A 2.7- and 3.6-fold enhancement in β-carotene solubility was observed in the presence of 1.5 mg/mL of casein and WPI, respectively. The study of β-carotene interaction with proteins showed, on the one hand, a negative effect on electron transfer and, on the other hand, improved hydrogen transfer to the radical species in the solution.

Inhibitory mechanism of epicatechin gallate on tyrosinase: inhibitory interaction, conformational change and computational simulation

Epicatechin gallate can inhibit the activity of tyrosinase in a mixed-type manner.

C-glucosidic ellagitannins and galloylated glucoses as potential functional food ingredients with anti-diabetic properties: a study of α-glucosidase and α-amylase inhibition

Diabetes mellitus is a metabolic disorder characterized by hyperglycemia, which can be counteracted by inhibition of α-glucosidase and α-amylase, both involved in the carbohydrate metabolism. Fourteen C-glucosidic ellagitannins and three galloylated glucoses were studied as potential α-glucosidase and α-amylase inhibitors. Most of the compounds were found to be moderate inhibitors of α-amylase, but potent inhibitors of α-glucosidase, showing low-micromolar IC₅₀ values, far lower than that of the antidiabetic drug acarbose. This selectivity can be an advantage for their possible application as functional food ingredients with anti-diabetic properties because strong α-amylase inhibition generally causes undesired side effects. The best inhibitors were selected for further studies. Intrinsic fluorescence measurements confirmed their high affinity towards α-glucosidase, highlighting a static quenching mechanism. Circular dichroism measurements and kinetics of inhibition indicated that the most active C-glucosidic ellagitannin roburin D (RobD) is a competitive inhibitor, whereas α-pentagalloylglucose (α-PGG) acts as a mixed-type inhibitor.